joy of kosher with jamie geller
DESCRIPTION
Winter 2012TRANSCRIPT
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w.joyofkosher.com
joy of kosher WIN
TER
2012
USA $4.99 / CANADA $5.50 / UK £3.75AUSTRALIA $5.50 / SA R38 / ISRAEL 18₪
israel iSSUE
WINTER 2012 | ISSUE 11
IN SEASON: PERSIMMON
TRAVEL: ISRAEL’S ORIGINAL FARMERS' MARKETS + DESSERTS
75+new recipes!
QUICK & KOSHER ISRAEL-
INSPIRED SALADS
FOODS OF ISRAEL
PERFECTED
•menus •table design •latkes (like you never imagined!)
CHANUKAH PARTY IDEAS
a bitayavon production
the
FOR MORE HOLIDAY RECIPES, MEAL IDEAS AND MORE, VISIT WWW.JOYOFKOSHER.COMKOSHERMEDIANETWORK
Contents6 ReciPe GuiDe
8 LetteR FROM JaMie
12 GiFtS & GaDGetS
14 eDibLe GiFtSInvited to a Chanukah party or two...or eight? This year, instead of grabbing a last minute bottle of wine, go prepared with these fantastically-easy yet super-thoughtful homemade treats that are sure to spruce up the feast no matter what the cuisine.
22 Kitchen LabChefs have a variety of secret ingredients that they use to add pizazz to their dishes. Two of the most versatile of these ingredients are xanthan gum and guar gum.
48 FOODS OF iSRaeL
52 QuicK & KOSheRIsrael-inspired salads
58 WineS OF iSRaeL the land of Israel has been the source of quality wines for mil-lennia; the modern wine industry, like Israel itself, is indebted to the initiative and talents of Jewish olim returning from the Diaspora to claim their birthright and build up the Holy Land.
64 bReaDS OF iSRaeLPita and lachuch are two classic flatbreads popular in Israel. Check out our step-by-step guide to making pita, and learn the secrets to making lachuch in your own kitchen.
74 KuFta KebOb uPGRaDeD
79 teLL uSYour favorite edible gifts.
80 nutRitiOn inFORMatiOnA nutrition guide to all recipes.
82 LaSt bite: Shakshuka
WINTER 2012
CLICKJoy of kosher magazine makes the perfect cha-nukah gift. Subscribe at Joyofkosher.com/magazine
68
16 2624 32DinneR tOniGhtGood-for-you dinners have never tasted better. enjoy exotic international flavors every day of the week.
Out OF the Panclassics and updates on chanukah traditions.
in SeaSOn: PeRSiMMOnStake advantage of the short persimmon season and discover this tasty fruit.
cOOKinG With KiDSwhy buy pre-made jarred applesauce when you can easily make, fresh from the tree, sauce at home?
FroM huMBLe BegInnIngS; a haute MarKet In JeruSaLeMJerusalem’s Machane yehuda Market is a literal feast for the senses. founded in the late nineteenth century as an alternative to the crowded markets of the old city, the shuk has gone through a few iterations before becoming the tourist destination it is today.
38
35
Mashed-Potato
doughnuts on
pg.69
additionalfeatures
6
8
12
14Invited to a Chanukah party or two...or eight? This year, instead of grabbing a last minute bottle of wine, go prepared with these fantastically-easy yet super-thoughtful homemade treats that are sure to spruce up the feast no matter what the cuisine.
22Chefs have a variety of secret ingredients that they use to add pizazz to their dishes. Two of the most versatile of these ingredients are xanthan gum and guar gum.
48
52Israel-inspired salads
58tsource of quality wines for mil-lennia; the modern wine industry, like Israel itself, is indebted to the initiative and talents of Jewish olim returning from the Diaspora to claim their birthright and build up the Holy Land.
64Pita and lachuch are two classic flatbreads popular in Israel. Check out our step-by-step guide to making pita, and learn the secrets to making lachuch in your own kitchen.
74
79Your favorite edible gifts.
80A nutrition guide to all recipes.
82
Joy of kosher magazine
Joyofkosher.com/magazineJoyofkosher.com/magazine
additionalfeatures
5-Minute PaRtY FOODwhen hosting a party, the best scenario is one in which you don’t have to spend hours in a steaming kitchen, are left with almost no dishes to clean, yet have fabulous food to serve your guests.
chanuKah PaRtY we visited esprit events in ny to take part in a chanukah feast decorated by Swank designs and cooked by the caterers at esprit. See the experience for yourself!
FaSt-FOOD OF iSRaeLtraditionally, a pita is filled with falafel and/or shawarma, a shmear of hummus, some israeli salad, and topped off with pick-les, olives, charif, and fried eggplant. the tastes and textures are phenomenal and can become quite addicting. we have created the ultimate israeli fast-food experience.
60
www.joyofkosher.com/magazine.
desserts inspired by
the market. Pg. 69
Pg. 60
| JoyofKosher.com | winter 2012 4
>
I try to make healthy dinners that everyone will love, although it’s not always easy. We rarely eat meat, so we get creative using other sources of protein. I use
a lot of beans and tofu, foods I trained my kids to love from an early age. I also use fresh, seasonal vegetables with lots of fl avor. You can do it too – the following recipes are sure to delight your family’s taste buds!
By taMar genger Ma , rd | photography By ruv i l e i der
16 | JoyofKosher.com | winter 2012
Tofu & Broccoli Stir-Fry
Indian Tonight
White Bean & Meatball Soup
Enchiladas
| JoyofKosher.com | winter 2012 18
How-to GuiDe
Both xanthan and guar gum are actually beige powders. Xanthan gum is a by-product of bacterial fermentation and guar gum is made from a seed native to tropical asia. Both guar gum and xanthan gum help keep your mixes mixed but guar gum is better for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods. you can use just one or the other; or sometimes for the best results, you can use them in combination together.
they are classified chemically as hydrocolloids. a hydrocol-loid is a “substance that forms a gel with water,” but that’s only half the story. Sure, you can blend a tablespoon of either one with 2 cups water and make a slimy, viscous goop – and for the
kids, that’s exciting enough, but that same gelling ability is used in a number of pro-cessed foods. as an emulsi-fier, hydrocolloids keep the oil and vinegar in salad dressing mixed. as a sequestrant, hydrocolloids keep the water in cream cheese from seep-ing out. in ice creams and sorbets, hydrocolloids prevent the formation of large ice crystals to keep the dessert smooth. you already have a
number of hydrocolloids in your kitchen – flour, corn starch and potato starch are all examples of hydrocolloids, but not nearly as versatile as xanthan and guar.
Xanthan gum and guar gum are used in very small amounts, as compared to traditional thickeners. as little as a 1/8 of a teaspoon can have the desired effect in a pot of food. if too much is used, the results will have a slimy mouthfeel, so it’s better to err on the side of caution - you can always add more later. in the small quantities normally needed, these gums won’t impart a perceptible flavor. when using these hydrocol-loids, the important thing to remember is to incorporate the powder fully. for anything but the smallest amounts, use a
Chefs have a variety of secret ingredients that they use to add pizazz to their dishes. Once they might have been closely guarded secrets, but in the era of the internet no
secret is safe for long. Two of the most versatile of these ingredients are xanthan gum and guar gum. Despite their scary sounding names, they are thickeners that can be found in a health-food store or even in a well-stocked supermarket. With a little training, you can be using these magic ingredients to prepare dishes that will impress your guests.
Steven Weinberger is a serious amateur chef who thrives on challeng-ing recipes. He is a three-time participant at the ASBEE/Kroger Kosher BBQ Competition in Memphis, TN and the Adult Pickle-Eating Cham-pion for the 2010 event. Learn more at FleishGordon.com
xanthan gum
cookinG witH
KitchenLab:Make your own SouPS, DreSSinGS anD SauceS at HoMe like tHe ProS.
chef secrets
| JoyofKosher.com | winter 2012 22
By S t even We inBerger
out of the pan
extreme latke, pg. 28
| JoyofKosher.com | winter 2012 26
W hen feeding a crowd it is always great to serve mouthwatering food with distinctive fl avors that leave people wowed and make the food and party a memorable experience; good food really has that power. There are many
exciting new kosher products available for the ever-growing palate of the kosher consumer. Jack’s Gourmet provides high-quality kosher charcuterie that is authentic and provides the kosher cook with fl avors and textures that weren’t always available. In addition to great fl avor, the products are versatile, contain NO fi llers, are gluten free, and contain no MSG. As the items are ready to serve in a matter of minutes, they make for a versatile and epicurean ingredient that can be prepared in many ways.
partyfood
5 M I N U T E� �By J aCK S i lBerSte in
photography By ruv i l e i der
When hosting a party, the best scenario is one in which you don’t have to spend hours in a steaming kitchen, are left with almost
no dishes to clean, yet have fabulous food to serve your guests. Jack Silberstein, co-founder
of Jack’s Gourmet, graduate of the Culinary Institute of America, shares his top picks for
gourmet quick and easy party foods.
partyfood
winter 2012 | JoyofKosher.com | 35
CLICK visit www.joyofkosher.com/magazine for instructions on assembling dreidel centerpieces.
swank proDuctions & esprit events
PARTYChanukah
holiday
Party Brought to you By
38 | JoyofKosher.com | winter 2012
PARTY
STARTERSheirloom tomato
salad, sea bass ceviche
cucumber cups, root vegetables, tri-color potato latkes, blood-
orange beet salad
MAIN DISHESmenu 1
rack of lamb, black lentils, jerusalem
artichokes, apricot sauce
menu 2red mountain
trout, forbidden rice, parsnip puree
menu 3cornish hen,
veloute sauce, fava beans
DESSERT doughnuts with
multiple toppings
menu 1 Domaine du Castel
Grand Vin
menu 2 Carmel Single Vineyard
White Riesling
menu 3 Covenant Chardonnay
PaRTy MENU
winter 2012 | JoyofKosher.com | 39
Cooking & Entertaining
Fast-FOOD OF IsRaelbe�sTreeT
sMarT
T he most popular fast-foods of Israel are by far falafel and shawarma. Both are served in either pita or lafa and with a variety of salads and dips, resulting in the perfect bite of food. Traditionally, a pita is fi lled with falafel and/or shawarma, a shmear of hummus, some Israeli salad, and topped off with pickles, olives, charif, and fried eggplant. The tastes and textures are phenomenal and can become quite addicting. We have created the ultimate Israeli fast food experience. Follow these recipes for your next party, family dinner or Shabbat meal.
Shawarma, tahini & Schug, pg. 62
| JoyofKosher.com | winter 2012 60